Drunken Cherry and Shaved Dark Chocolate Crostata

I love the rustic and yet festive look of this crostata - especially the
effect given by the cornmeal (polenta) in the pastry. This pastry
recipe is adapted from a very old cookbook that I purchased 12 years ago
in Malaysia. I have bookmarked this recipe a long time ago and this is
the perfect opportunity for me to finally make it.

Sprinkle
in 4-5 tbsp ice water, 1 tbsp at a time, mixing lightly with hand until
dough comes together (dough will feel very dry at first). Shape into a
ball.

Sprinkle large cookie sheet with remaining 1 tbsp
cornmeal. Place dampened towel under cookie sheet to prevent it from
slipping while rolling dough. With floured rolling pin, roll dough on
cookie sheet into a 13-inch round. With long metal spatula, gently
loosen dough from cookie sheet. In large bowl, mix 1/3 cup sugar with
cornstarch.

Place 2 sheets of foil under cookie sheet; crimp foil
edges to form a rim to catch any drips during baking. Bake tart 45-50
minutes, until crust is golden and filling is gently bubbling. Covering
loosely with foil during last 10 minutes to prevent overbrowning. As
soon as tart is done, with long metal spatula, loosen tart from cookie
sheet. Cool tart 15 minutes on cookie sheet, then slide onto wire rack
to cool completely.